Dimensions :
- 230 g : 14 x 7 x 3,5 cm
- 400 g : 15,5 x 8,8 x 5 cm
- 600 g : 17 x 9 x 6 cm
- 800 g : 18 x 10,5 x 6,5 cm
- 1000 g : 19,5 x 11,5 x 7 cm
- 1500 g : 22 x 12,5 x 8,5 cm
- 400 g : 15,5 x 8,8 x 5 cm
- 600 g : 17 x 9 x 6 cm
- 800 g : 18 x 10,5 x 6,5 cm
- 1000 g : 19,5 x 11,5 x 7 cm
- 1500 g : 22 x 12,5 x 8,5 cm
Nutrition Facts :
Dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier : soy lecithin, vanilla natural flavouring), cream, sugar, butter, milk chocolate (sugar, whole milk powder, cocoa butter, cocoa mass, emulsifier : soy lecithin, vanilla natural flavouring), hazelnuts, almonds, almonds paste (almonds, sugar, glucose syrup, stabilizer : sorbitol), flambé liquor, cocoa mass, raspberry pulp, raisins, cherries with stone, cocoa butter, glucose syrup, flavourings, herbs, spices, honey, coffee, pistachio paste (sugar, almonds, pistachios, coconuts oil, emulsifier : soy lecithin, natural flavourings, colourings : E102, E132), citrus fruit peels.
Tasting Rules
Our chocolates are best appreciated at room temperature.
We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavors to develop.
When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol.
Gourmet recommendations:
Caracas: Taste this with a dry white Château Gravelines.
Guayaquil: The flavours of this plain ganache are lifted by a 2000 Cotes de Py Foillard Burgundy.
Anastasia: Don Pedro Ximenez 1971 works beautifully with this chocolate.
Figaro: A dry Pays d'Oc Muscat, Domaine de Barroubio 2001, goes delightfully with this chocolate.
Rocher noir: This little rock is studded with toasted almonds, which are a perfect match for a subtly roasted Arabica coffee.
Jolika: Cherry and pistachios are perfect partners. Put this truth to the test by starting with a bite of sour cherry in eau de vie, then finish with the chocolate.
Rigoletto: Pair the Rigoletto successfully with a Don Pedro Ximenez Toro Albala Reserva 1971.
Bacchus: Caves Taillevent's Fonseca LBV 2001 Port is a classic. It is a faultless match for this lightly liqueured ganache.
Quito: We recommend that you drink a large glass of black grape juice, not chiled, with this chocolate.
Andalousie: The House of Three Teas' Ji Chuan is tea perfect partner for this chocolate with its lemon accents.
Salvador: A Mi Lan Xiang tea from la Maison des Trois Thés (House of the Three Teas) complements this raspberry-suffused chocolate to perfection.
Cannelle: You can take it from Masters of Wine who advised us: the Sardinian wine Contini Vernaccia di Oristiano 1992 is perfectly suited to our cinnamon ganache.
Yoko: For a refreshing and harmonious partnership, try iced black tea with a subtle infusion, and our tea-flavoured ganache.
Zagora: Our chocolate will reveal hidden depths of flavour alongside a Moroccan tea, prepared with an infusion of 7 types of fresh mint leaf.